Using an instant pot is a quick and convenient way to cook meat dishes, but sometimes the results are disappointing if the meat comes out chewy or tough instead of fork-tender. There are several possible reasons why your instant pot meat is not as tender as you would like.
Not Enough Liquid
One of the most common mistakes is not using enough liquid in the instant pot. The liquid creates steam which helps build pressure and cook the meat. Without sufficient liquid, the meat may end up steamed rather than braised and pressure cooked. Here are some tips for getting the right amount of liquid:
- For dishes like stews, chili, or pot roasts, cover the meat at least halfway with broth, wine, or water.
- Use the manual’s recommendations as a starting point, and adjust to your preference from there.
- Err on the side of more liquid rather than less, as it can always be reduced or thickened later.
Having the right amount of liquid for the quantity of meat is key for allowing the instant pot to reach full pressure and thoroughly cook the meat until fork-tender.
Liquid Amount Guidelines
| Meat Quantity | Minimum Liquid Amount |
|---|---|
| 1 pound | 1 cup |
| 2 pounds | 2 cups |
| 3 pounds | 3 cups |
Not Enough Cooking Time
Another common mistake is not cooking the meat long enough. While the instant pot speeds up cooking, meat still needs sufficient time under pressure to become tender.
Here are some tips for ensuring you cook the meat long enough:
- Refer to recipes and manuals to determine the recommended cooking time for the cut of meat you are using.
- Increase cooking time if using larger pieces or thicker cuts of meat.
- Allow the full time needed for pressure to build and be maintained for the prescribed cooking time.
- Use the natural release method, allowing the pressure to come down gradually rather than quick releasing.
The cooking time really depends on the type and cut of meat, the quantity, and the desired level of tenderness. It may take some trial and error to find the right timing for your preferences.
Recommended Instant Pot Cooking Times for Meat
| Meat Cut | Cooking Time |
|---|---|
| Chicken breast | 5-8 minutes |
| Chicken thighs | 15-20 minutes |
| Pork tenderloin | 8-10 minutes |
| Pork shoulder | 40-60 minutes |
| Beef chuck roast | 60-90 minutes |
Wrong Size Pieces
The size of the meat pieces can also impact tenderness. Large, thick cuts of meat may need extra time under pressure to become fork-tender. Here are some tips based on meat piece size:
- For stews, opt for 1-2 inch chunks which will pressure cook evenly.
- For roasts or whole poultry, keep pieces under 5 pounds to ensure the center cooks through.
- Cut roasts into smaller portions prior to cooking if needed.
- Increase cook time for larger, thicker meat pieces or bone-in cuts.
- Allow the pressure and steam to penetrate chunks completely by spacing them out rather than overcrowding.
The right size pieces allow steam and pressure to circulate and penetrate the meat. Overly large portions may undercook in the center leaving meat fibrous and tough.
Best Meat Piece Sizes for Instant Pot
| Meat Cut | Ideal Size |
|---|---|
| Chicken breast | 4-6 ounces each |
| Chicken thighs | 4-6 ounces each |
| Pork tenderloin | 1-1.5 lbs whole |
| Pork shoulder | 3-5 lbs, cut into 2-inch chunks |
| Beef chuck roast | 3-5 lbs, cut into 2-inch chunks |
| Stew meat | 1-2 inch chunks |
Incorrect Meat Type for Pressure Cooking
Certain lean, delicate cuts of meat may get dried out and chewy with the high heat of pressure cooking. The intense pressure and steam are better suited for tougher, fattier cuts.
Here are some tips for choosing the best meats for instant pots:
- Choose well-marbled cuts from the shoulder, leg, or rump for more tender results.
- Fattier cuts from the chuck, brisket, and shoulder do well under pressure.
- Avoid lean, delicate cuts like chicken breast which are prone to drying out.
- Leave the bone in for more flavor and moisture.
- Braise or stew meat rather than quickly searing.
Choosing the right cut for pressure cooking based on fat content and connective tissue is key. Delicate meats and lean cuts will often turn out chewy and dry.
Best Meat Cuts for Instant Pot
| Good Choices | Cuts to Avoid |
|---|---|
| Chuck roast | Chicken breast |
| Pork shoulder | Pork tenderloin |
| Beef brisket | Sirloin steak |
| Lamb shanks | Shrimp |
| Short ribs | Fish fillets |
Not Enough Natural Pressure Release
Releasing the pressure too quickly doesn’t allow time for the collagen in the meat to properly break down. This can result in meat that is still tough after cooking.
Here are some tips for natural pressure release:
- Always allow a natural release of at least 10-15 minutes before quick releasing.
- For tougher cuts, allow a natural release of 20-30 minutes.
- Avoid quick releasing as this can prevent the meat from becoming fully tender.
- Letting the pressure come down gradually allows time for connective tissues to melt.
Letting the instant pot depressurize naturally rather than quick releasing ensures the meat finishes cooking gently. This gives you the most tender, melt-in-your-mouth texture.
Not Browning the Meat First
Browning meat before pressure cooking helps develop rich, complex flavors. Skip this step and the dish may end up bland rather than full of flavor.
Here’s how to get the best browning on instant pot meat:
- Pat meat dry before searing to help it brown rather than steam.
- Use the Saute function to get the bottom of the pot ripping hot.
- Don’t overcrowd the pot, cook meat in batches if needed.
- Let the meat get a nice brown crust before turning to brown all sides.
- Saute aromatics after meat is browned for extra flavor.
Putting in the extra time to properly brown meat helps create fond on the bottom of the pot that adds incredible richness and depth to the dish.
Conclusion
With some tweaks to your process, you can get fall-apart tender instant pot meat every time. Be sure to use enough liquid, cook long enough under pressure, choose the right meat cuts, allow for natural release, and take time to brown the meat. Master these simple techniques for melt-in-your-mouth instant pot dishes!